Your guide to restaurants in Mallorca

More than 150 gastronomic experiences

Mallorca a la Carta MagazineCulture, gastronomy and society

News

Es Revellar, cooking, art and culture

07/08/2020
Autor: Rafel Calle
Chef Tolo Julià proposes a culinary and cultural experience

At Es Revellar Art Resort, chef Tolo Julià is responsible for proposing a very suggestive cuisine to accompany the beautiful exhibition of art and culture that is located in the gardens, rooms, chapel and museum of this exclusive resort

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News

Restaurant Café Med wants to surprise its guests

07/08/2020
Autor: Rafel Calle
Peter Toth, cooks with soul and love

Peter Toth, Majorcan at heart, and of Hungarian origin, chef and owner of Restaurant Café Med, says that he likes to cook from his stomach, with his soul and with love. "I want to surprise diners, teach them that there are other things they haven't tried before"

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News

Sa Fulla pays homage to Easter Island

06/08/2020
Héctor Marceló shows us his emblematic Rapa Nui Tuna

In Sa Fulla, chef Héctor Marceló shows off his iconic Rapa Nui Tuna, which he created in homage to Easter Island and is still very Mediterranean. First, the chef places on the plate a base of chickpea hummus with Pedro Ximenez reduction, and on it goes a tuna marinated in coconut milk, mandarin juice, merquem, chilli and coriander seeds that are smoked to give it its characteristic flavour. 

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News

Enoteca 1918

05/08/2020
in Santa Catalina

In Enoteca 1918, Manuel Caporale has managed to pair a high quality product cuisine and signature executions, with very chosen wines, very appropriate for the gastronomic proposal of this highly recommended restaurant located in the neighborhood of Santa Catalina.

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News

Daikiya surprising Asian fusion

05/08/2020
Autor: Rafel Calle
Really outstanding Shushi

Daikiya is a specialty restaurant that fuses Asian cuisine, with clear Japanese roots, where a sushi stands out with really surprising and very tasty executions.

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News

Casa Marcial

12/05/2021
Prepares for the new summer season

Chefs Esther and Nacho Manzano along with Sandra Manzano as maitre celebrate the opening of Asturias' perimeter closure welcoming the new summer season of their restaurant Casa Marcial, awarded two Michelin stars, three Repsol Suns and 50 Best Discovery.

News

Can Jaume Artesans

07/05/2021
In the Mercat de l'Olivar since 1927

“And we hope to make it to the century” says Jaume Aguiló, owner and one of the great meat experts in Mallorca...

The latest interviews
Interview

Jaume Aguiló: fourth generation of Can Jaume Artesans

03/05/2021
"I have grown up and lived in the Mercat de l'Olivar, one of the hearts of Mallorca"

Jaume Aguiló is the fourth generation of Can Jaume Artesans, mercat de l'Olivar, member of the Union of Users for twenty-five years, and president of Mercat for about a decade. All this time he has seen the market change and adapt. Now, like all its small merchants and craftsmen, he fears that the end of this iconic place will be near.

Interview

Universo Chef

09/09/2020
Rodrigo Vallejo: "We like that when a customer tries one of our dishes it reminds him of a good stew ..."

Rodrigo Vallejo is a young professional that we must include in the list of chefs who cook with a lot of foundation and contribute to make Mallorca a gastronomic paradise, not in vain, as he explains in the interview, his training has taken place together with several great of cookers.

The latest opinions
Opinion

Red hot stoves

09/05/2021
The contradictions of garlic

By popular request, this month we will take a look at one of the most contradictory ingredients that exist regarding its quality and aphrodisiac quality: common in Spanish cuisine (and even distinctive of it on many occasions), garlic is a plant that has been as praised as it is vilified when it comes to favoring (or blocking) the passions of Venus ... and without all that glitters being gold, it is true that there are many who ponder its qualities in this and in other fields, with greater or less foundation.

Opinion

Gourmet cards

08/05/2021
The comwinetion

Why not call the act of combining food and wine a conwinetion? Are we not a little tired of so much pairing, of so much culinary marriage, of so much wordiness and fatuousness?

The latest reports
Reports

Red prawn

11/05/2021
Nature does not want it to become extinct

The red shrimp is Mother Nature's spoiled child, this is the only way to explain that today it has not become extinct, after suffering overexploitation since the 1950s.

Reports

RAMblaBAR

10/05/2021
New York sensations on La Rambla

Located in the central and floral Palma promenade, RAMblaBAR is one of the culinary jewels with which Ramón Andreu, owner of the Tast group, delights patrons and occasional visitors.

The latest recipes
Recipes

Escaldums de Nadal

22/12/2020
Recipe from the book of A.Tugores

​​​​​​​We share for the occasion the recipe for "Escaldums de Nadal", from Binissalem, collected from page 198 of the book by A. Tugores.

Recipes

Hokkaido pumpkin veoluté with marinated llampuga and blue potato chips

09/03/2020
An excellent recipe from chef Gerhard Schwaiger

The chef starts the recipe by advising to store the desired vegetables in the pantry or refrigerator, without cleaning, with roots and stems. If they had any dirt, remove it with a soft paper. This way they will be preserved for much longer.

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